Rustic Berry Turnovers

Rustic Berry Turnovers will tickle your taste buds and are perfect to eat any time of day!

This juicy berry filling wrapped in a tender butter pastry crust combines to make a fabulously delicious mini pie. Or at least that’s the comment I got after hubby ate his first in just three bites. My crusts weren’t perfectly sealed, but that’s the beauty of a “rustic” turnover…the berry juices bubbling out are just part of their charm. And the options are endless…my youngest was searching for a peach one in the pile…but to no avail. Maybe next time.

In food processor, combine all pastry ingredients and pulse until dough starts to clump together. Remove to counter and gather dough together. Flatten into two disks and wrap in plastic wrap. Refrigerate at least 20 minutes.

If using one kind of berry, gently toss them with 2 tablespoons sugar, flour and cinnamon. If using two kinds of berries, toss each with half of the sugar, flour and cinnamon. Set aside.

Preheat oven to 300º. Cover rimmed cookie sheet with parchment.

Roll out one pastry disk on floured surface to about 1/8 inch thickness. Cut out six 4-inch rounds with biscuit cutter. Using spatula move one dough round to prepared sheet. Place about one tablespoon of berries on one side of round. Brush edges with milk and fold other side of dough over berries. Use fingers or fork to seal edges. Repeat with the rest of the rounds. Then repeat with second disk of dough. Refrigerate turnovers for at keast 15 minutes and up to 4 hours.

Brush turnovers with milk and sprinkle with remaining 1 tablespoon of sugar. Bake for 30 minutes or till golden brown. Cool on rack. Serve warm or at room temperature.

I would love to give these turnovers a try. They look so delicious and perfect for a grab and go breakfast. Need to make these the next time berries make their way into my shopping cart and Itty Bitty doesn’t eat them all. Haha! Peaches sound like a great variation as well. I like you kid’s thinking.